Main CourseDinner

Ojja Merguez

Name: Ojja Merguez
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: tunisian, north_african
Ingredients: 400 g merguez sausage casings removed, crumbled; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 1 pcs bell pepper diced; 3 clove garlic minced; 2 tbsp tomato paste; 400 g canned crushed tomato; 0.5 cup water; 1 tsp harissa; 0.5 tsp cumin powder; 0.5 tsp salt; 0.25 tsp black pepper; 4 pcs egg; 2 tbsp fresh cilantro chopped

This Tunisian ojja features spicy merguez sausage cooked with a rich tomato sauce and bell peppers, then finished with eggs cracked directly into the pan. It's a flavorful and satisfying one-pan meal perfect for a hearty dinner or brunch.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 544 kcal

Gluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gmerguez sausage, casings removed, crumbled
2 tbspolive oil
1 pcsyellow onion, finely chopped
1 pcsbell pepper, diced
3 clovegarlic, minced
2 tbsptomato paste
400 gcanned crushed tomato
0.5 cupwater
1 tspharissa
0.5 tspcumin powder
0.5 tspsalt
0.25 tspblack pepper
4 pcsegg

garnish

2 tbspfresh cilantro, chopped

Equipment

slotted spoon · large skillet · cutting board · knife

The method

Step by step

1
Heat a large, deep skillet or braiser over medium-high heat. Add the crumbled merguez sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
About 7 min
Cook’s note: Merguez is spicy; adjust harissa later based on your preference.
2
Remove the cooked merguez from the skillet with a slotted spoon, leaving behind the rendered fat. Set the sausage aside.
About 1 min
3
Add the olive oil to the skillet with the merguez drippings. Add the chopped onion and diced bell pepper, then sauté until softened, about 5-7 minutes.
About 7 min
4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.
About 2 min
Cook’s note: Cooking the tomato paste helps deepen its flavor.
5
Pour in the canned crushed tomatoes and water. Add the harissa, cumin powder, salt, and black pepper. Stir well to combine.
About 2 min
6
Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
About 10 min
7
Uncover the skillet and return the cooked merguez sausage to the sauce. Stir to combine.
About 1 min
8
Make four small wells in the sauce and carefully crack one egg into each well. Season the eggs lightly with salt and pepper.
About 1 min
9
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
About 7 min
Cook’s note: For runny yolks, cook closer to 5 minutes; for firmer yolks, cook longer.
10
Garnish with fresh cilantro before serving. Serve hot, directly from the skillet, with crusty bread.

Per serving

Nutrition

30%Score

Calories: 543.6kcal
Protein: 25g
Carbs: 14.4g
Fat: 42.6g
Fibre: 2.9g
Sugar: 8.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover ojja in an airtight container in the refrigerator.

Reheating

Gently reheat in a skillet over low heat or in the microwave until warmed through. Eggs may cook further upon reheating.